Season the chicken with salt and pepper. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Place the chicken pieces in the pan, skin side down, and cook until browned and crisp, about 6 minutes. Flip and cook until the second side is browned, about 6 minutes more. Transfer to a plate.

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Discard all but 1 tablespoon of fat from the pot and lower the heat to medium. Add the onion and cook, stirring frequently, until it begins to soften, about 2 minutes. Add the garlic and continue to cook, stirring frequently, about 3 minutes more. Stir in the paprika and flour, season with salt and pepper, and stir constantly until the mixture is fragrant and begins to stick, about 1 minute. Stir in the broth a bit at a time, whisking until smooth. Add the tomatoes and bring the mixture to a boil. Return the chicken to the pot. Reduce the heat to a simmer, cover and cook until the chicken is cooked through (160˚ F internal temperature on an instant read thermometer), about 20 minutes.

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Remove the chicken pieces to a cutting board. Remove the skin and bones; discard or save for another use. Shred the chicken and stir back into the pot. Remove from the heat and stir in the sour cream. Serve the mixture warm over egg noodles.

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*Though I almost always use boneless, skinless chicken breasts in recipes that call for chicken, this is one recipe where I think the dark meat of legs and thighs really is best.